In 1963, Molson's Montreal Brewery became interested in the use of continuous aging of beer because of the following potential benefits: (1) increased tank use; (2) reduced labour, supplies and shrinkage; and (3) improved product quality and uniformity. The first system and its controls went on stream in 1968 and is used for a major brand. Two smaller systems for a minor brand were added subsequently. The performance of these sytems, the minor problems encountered, as well as their solutions, and the assessment of their benefits in cost and quality, are discussed.
Keywords: beer brewing continuous process equipment maturation storage